Short-Cut Vegan

This classic vegan cookbook was way ahead of its time and has now been revised and re-titled SHORT-CUT VEGAN. Enjoy delicious meals every day of the week using Lorna’s short-cut techniques — strategies that result in a pantry filled with intense flavor by the spoonful.

In this collection of over 100 quick-cooking vegan recipes, health and flavor always come first and fast. You’ll also learn how to develop a repertoire using fast-cooking whole grains like quinoa and instant polenta to create main-dish pilafs and salads.

Instructions

In a food processor, blend the oil, lemon juice, cilantro, paprika, cumin, and salt until smooth. Pour dressing into a large bowl or large storage container.

Add the carrots to the processor and pulse until finely chopped. (You should have about 4 cups.) Toss the carrots and currants in the dressing until well coated. Serve immediately, or cover and refrigerate for up to 3 days.